stuffing/dressing recipes

[Mama Mangia]

Everyone loves a good stuffing/dressing. We have always believed that they should be made anytime you want them and not just for the holidays. There are so many recipes out there that you can enjoy one anytime with any entree.


Enjoy!


APPLE AND ONION DRESSING
Makes 8 -10 servings


7 cups soft bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups chopped Granny Smith apples
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon paprika


Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.

Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.

In a skillet melt the butter and sauté the onions, garlic, and celery for about 4 to 5 minutes. Stir the sautéed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).

Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.


I love this one with pork!

 

[Mama Mangia]

APPLE AND PECAN STUFFING
Makes 6 servings

1 (6 ounce) package dry bread stuffing mix
3/4 cup finely chopped pecans
2 apples - peeled, cored and chopped


Prepare stuffing mix according to package directions.

Preheat oven to 325 degrees F (165 degrees C).

 

[Mama Mangia]

STUFFED PUMPKIN
Makes 1 -- stuffed pumpkin

1 medium sugar pumpkin
1 (6 ounce) package dry bread stuffing mix

Cut a hole in the top of the pumpkin and remove the seeds and pulp.

Preheat oven to 350 degrees F (175 degrees C).

Prepare stuffing according to directions. Stuff the pumpkin. Bake in the preheated oven 1 hour, or until tender.

 

[Mama Mangia]

STUFFING FOR SLOW COOKER
Makes 10 to 12 servings

1 cup butter
2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups white bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1-1/2 teaspoons sage
1/2 teaspoon ground black pepper
1-1/2 teaspoons salt
1/2 teaspoon dried marjoram (optional)
2 eggs, beaten
4 cups chicken broth


In a large skillet over medium heat, melt the butter. Sauté the celery, onion, parsley and mushrooms until onions are soft.

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

 

[Mama Mangia]

STUFFING 2
Makes 6 servings

1-1/2 pounds sausage
4 tablespoons butter
1 onion, finely diced
4 stalks celery, diced
3 cloves garlic, minced
10 cups white bread cubes
3 teaspoons chopped parsley
2 teaspoons poultry seasoning
1 teaspoon ground sage
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside.

In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft.

In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together.

Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.

 

[Mama Mangia]

TURKEY STUFFING
Makes 12 servings

1/4 pound butter
1 cup chopped onion
1--1/2 cups chopped celery
9 cups soft bread cubes
1/2 teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.

In a sauté pan, cook onion and celery in butter until soft.

In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

 

[Mama Mangia]

VEGETARIAN STUFFING
Makes 6 servings

1 loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples, optional

Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.

Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

 

[Mama Mangia]

PORTABELLA MUSHROOM DRESSING
Makes 8 servings

4 stalks celery
1 onion, chopped
2 large Portobello mushrooms, sliced
3 ****ake mushrooms, sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix
3 (14.5 ounce) cans chicken broth

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.

In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.

Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

 

[Mama Mangia]

POTATO SAUSAGE STUFFING
Makes 12 servings

1 pound lean pork sausage
2 potatoes, peeled and diced
1-1/2 cups chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Sauté over medium high heat until sausage is crumbled and evenly cooked.

Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.

Bake stuffing in a covered casserole dish for 40 to 50 minutes.

 

[Mama Mangia]

WHITE POTATO DRESSING
Makes 12 + servings

10 pounds white potatoes, peeled and quartered
1 pound spicy Italian sausage, casing removed
1 red bell pepper, chopped
1 onion, chopped
2 (8 ounce) cans tomato sauce
1/2 pound raisins
1 pinch dried sage
1 pinch garlic powder
salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12 inch baking dishes.

Place sausage in a large, deep skillet. Crumble and cook over medium high heat. Add bell pepper and onion to sausage and cook until sausage is evenly brown.

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.

Mash potatoes until smooth and add to sausage mixture. Stir in tomato sauce, raisins, sage, garlic powder, salt and pepper.

Pour into baking dishes and bake for 25 to 35 minutes.

 

[Mama Mangia]

CORNBREAD AND SAUSAGE STUFFING
Makes 12 cups

1 (12 ounce) package corn bread mix
1 pound sausage, cooked and drained
1 tablespoon butter
3/4 cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup vegetable broth

One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

In a sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.

In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

 

[Mama Mangia]

CORNBREAD DRESSING 1

1 cup diced onion
1 cup diced celery
1/2 cup butter, softened
4 cups crumbled baking powder biscuits
4 cups crumbled cornbread
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
1/8 pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage (optional)


Preheat oven to 350 degrees F (175 degrees C).

In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.

In a 2-quart casserole dish, combine cornbread, biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.

Bake dressing for 30-45 minutes.
Makes 6 servings

 

[Mama Mangia]

CORNBREAD DRESSING 2
Makes 10 to 12 servings

1 (3 pound) whole chicken
10 cups crumbled cornbread
8 biscuits, crumbled
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon ground sage
8 eggs, beaten

Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

Remove chicken from pot, set aside to cool. Remove skin and bones, chop meat and save for dressing. Strain and reserve broth for dressing.

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing.

Place dressing in two 4 quart casserole dishes, bake for 30 minutes or until top is browned and center is firm.

 

[Mama Mangia]

CORNBREAD DRESSING 3

Makes 12 to 18 servings

2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.

Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.

Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

 

[Mama Mangia]

CORNBREAD DRESSING 4
Makes 10 servings

1 (9 x 9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound Portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth

In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Sauté until mushrooms release liquid and onions soften.

Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.

Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.

Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.

 

[Mama Mangia]

CORNBREAD SAUSAGE AND JALAPENO DRESSING
Makes 10 servings

12 tablespoons butter
1-1/2 cups chopped onion
2 jalapeno peppers, seeded and minced
1/2 pound spicy Italian sausage, casing removed
3 cups bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups warm chicken stock
1 egg, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan.

In a heavy skillet, melt 8 tablespoons butter over low heat. Sauté the onion and peppers until soft.

Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain.

Add the cornbread crumbs, chicken stock, egg, salt and pepper. Mix well and place dressing in pan.

Dot with remaining butter and bake for 45 minutes.

 

[Mama Mangia]

CORNBREAD STUFFING
Makes 6 servings

6 eggs
3 (14.5 ounce) cans chicken broth
1/2 cup butter
1/2 cup chopped green bell pepper
1 onion, chopped
3 stalks celery, chopped
6 cups crumbled cornbread
6 (6 ounce) cans black olives
1 (8 ounce) can water chestnuts, drained and chopped
1-1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1 tablespoon poultry seasoning

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.

In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender.

In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly.

Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.

 

[Mama Mangia]

ROAST TURKEY WITH TASTY CHESTNUT STUFFING
Makes 9 servings

12 pounds whole turkey, neck and giblets reserved
salt to taste
ground black pepper to taste
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste.

Preheat oven to 350 degrees F (175 degrees C).

Remove neck and giblets: use for gravy if desired. Wash turkey with cold water, and dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities. Do not pack tightly. Close skin with skewers or twine, and tie drumsticks together. Place turkey on a roasting pan.

Roast the turkey, uncovered, for 20 minutes per pound. Test after three hours for doneness with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 degrees F (80 degrees C). If the turkey gets too dark, place an aluminum foil "tent" over the breast. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

 

[Mama Mangia]

SAUSAGE APPLE AND DRIED CRANBERRY STUFFING
Makes 8 servings

1-1/2 cups cubed whole wheat bread
3-3/4 cups white bread cubes
16 ounces bulk seasoned turkey sausage
1 cup diced onion
3/4 cup chopped celery
2-1/2 teaspoons dried sage
1-1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apples - peeled, cored and
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter

Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.

In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.

Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely.